Brined Prime Rib with Sweet Potato Purée

"Platillo: Prime Rib en Salmuera con Puré de Camote y Arroz Inspirado en RisottoDescripción:Un prime rib con buen marmoleado, sumergido en salmuera durante al menos 8 horas para realzar su sabor y jugosidad. Se acompaña con un puré de camote suave y equilibrado, y un arroz espectacular, inspirado en un risotto pero con un toque más seco, que permita al chef explorar texturas y sabores profundos.El platillo debe ser elegante, reconfortante y visualmente atractivo, destacando la calidad de los ingredientes y la creatividad del chef en los detalles."

Rolph

creator

12/26/2024

date

servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This elegant dish features a beautifully marbled prime rib, brined for enhanced flavor and tenderness, served alongside a velvety sweet potato purée and a dry risotto-inspired rice, bursting with texture and depth. The vibrant colors and sophisticated presentation make it a stunning centerpiece for any special occasion, showcasing the chef's artistry in every bite.

ingredients

4 lb prime rib roast
1 cup kosher salt
½ cup brown sugar
1 tbsp black peppercorns
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
6 cups water
2 large sweet potatoes (about 1.5 lbs)
½ cup heavy cream

2 tbsp unsalted butter
Salt and pepper to taste
1 cup Arborio rice
4 cups chicken broth
1 small onion, finely chopped
1 clove garlic, minced
½ cup dry white wine
1 cup grated Parmesan cheese
Fresh parsley, for garnish

steps

1.
In a large pot, combine water, salt, brown sugar, peppercorns, rosemary, and thyme. Heat until dissolved, then cool completely.
2.
Submerge the prime rib in the brine and refrigerate for at least 8 hours, preferably overnight.
3.
Preheat the oven to 225°F. Remove the prime rib from the brine, pat dry, and season with salt and pepper.
4.
Roast the prime rib for about 2.5 hours or until it reaches the desired internal temperature (medium-rare: 135°F).
5.
While the prime rib is cooking, peel and chop the sweet potatoes. Boil in salted water until tender, about 15 minutes.
6.
Drain and mash sweet potatoes with cream and butter. Season with salt and pepper, then set aside.
7.
Sauté onions and garlic in a pot until translucent. Add Arborio rice, stirring for 2 minutes.
8.
Pour in white wine, stirring until absorbed. Gradually add warm chicken broth, one ladle at a time, stirring until absorbed before adding more.
9.
Once rice is creamy and cooked al dente, stir in Parmesan cheese, then set aside.
10.
Slice the prime rib and serve on a plate with sweet potato purée and the risotto-inspired rice. Garnish with fresh parsley.

prime-rib comfort gourmet elegant savory

DishGen

Brined Prime Rib with Sweet Potato Purée

Servings: 4

ingredients

4 lb prime rib roast
1 cup kosher salt
½ cup brown sugar
1 tbsp black peppercorns
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
6 cups water
2 large sweet potatoes (about 1.5 lbs)
½ cup heavy cream

2 tbsp unsalted butter
Salt and pepper to taste
1 cup Arborio rice
4 cups chicken broth
1 small onion, finely chopped
1 clove garlic, minced
½ cup dry white wine
1 cup grated Parmesan cheese
Fresh parsley, for garnish

steps

1.
In a large pot, combine water, salt, brown sugar, peppercorns, rosemary, and thyme. Heat until dissolved, then cool completely.
2.
Submerge the prime rib in the brine and refrigerate for at least 8 hours, preferably overnight.
3.
Preheat the oven to 225°F. Remove the prime rib from the brine, pat dry, and season with salt and pepper.
4.
Roast the prime rib for about 2.5 hours or until it reaches the desired internal temperature (medium-rare: 135°F).
5.
While the prime rib is cooking, peel and chop the sweet potatoes. Boil in salted water until tender, about 15 minutes.
6.
Drain and mash sweet potatoes with cream and butter. Season with salt and pepper, then set aside.
7.
Sauté onions and garlic in a pot until translucent. Add Arborio rice, stirring for 2 minutes.
8.
Pour in white wine, stirring until absorbed. Gradually add warm chicken broth, one ladle at a time, stirring until absorbed before adding more.
9.
Once rice is creamy and cooked al dente, stir in Parmesan cheese, then set aside.
10.
Slice the prime rib and serve on a plate with sweet potato purée and the risotto-inspired rice. Garnish with fresh parsley.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 676ccf4372251c341c0931ba

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Comments

Name: Brined Prime Rib with Sweet Potato Purée
Yield: 4
Ingredients: 4 lb prime rib roast; 1 cup kosher salt; ½ cup brown sugar; 1 tbsp black peppercorns; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 6 cups water; 2 large sweet potatoes (about 1.5 lbs); ½ cup heavy cream; 2 tbsp unsalted butter; Salt and pepper to taste; 1 cup Arborio rice; 4 cups chicken broth; 1 small onion, finely chopped; 1 clove garlic, minced; ½ cup dry white wine; 1 cup grated Parmesan cheese; Fresh parsley, for garnish

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